VEGETARIAN
GLUTEN FREE
DAIRY FREE
Summer clam chowder
SERVES 4 // PREP TIME 15 MINS // COOK 15 MINS
30 gm unsalted butter
100 gm pancetta, cut into lardons
1 onion, finely chopped
4 garlic cloves, thinly sliced
2 tbsp finely chopped thyme
2 corn cobs, kernels removed
1.5 kg clams (vongole)
125 ml (½ cup) dry white wine
60 gm creme fraiche
2 tsp red wine vinegar or to taste
Zest of 1 lemon, plus 2 tsp juice, or to taste
Warm bread rolls and micro parsley, to serve
1 Melt butter in a large heavy-based saucepan over high heat. Add pancetta and stir until lightly browned (3-4 minutes). Transfer to a small bowl with a slotted spoon. Add onion to pan, cook, stirring occasionally, until softened (3-4 minutes).
Add garlic and thyme to pan; cook, stirring occasionally, until fragrant (1-2 minutes). Return pancetta to pan with corn, clams, and wine. Cover with a lid and cook, shaking pan occasionally, until clams open (3-5
